Crispy Lentil Salad

Salad with Crispy Roasted Lentils Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Lentils: The crunchy protein base once roasted dry. Stick to green lentils or brown lentils. Black lentils are another option. Red lentils and yellow lentils break down and won’t crisp well. Canned lentils are a great choice for this recipe because they cut down on prep time and are consistently cooked to the perfect tenderness for roasting until crispy.
Extra virgin olive oil: Helps lentils crisp and forms the dressing body.
Cherry tomatoes: Juicy sweetness that balances the briny notes.
Cooked farro: Adds nutty chew for a satisfying bite.
Cucumber: Cool crunch for contrast.
Red onion: Thin slices give a sharp, fresh edge.
Olives: Kalamata and Castelvetrano olives both work wonderfully in this salad. Kalamatas provide briny, bold depth, while Castelvetranos offer a milder, buttery taste. Use one type or a mix of both for variety.
Fresh herbs: Parsley, cilantro and mint brighten and lift the salad.
Roasted almonds: For more crunch as well as a nutty flavor.
Feta cheese: Salty creaminess in small pops.
Balsamic glaze: Thick, tangy sweetness that emulsifies fast. Balsamic glaze is simply balsamic vinegar that has been reduced to a thick, sticky consistency. It adds sweetness and viscosity to the dressing, helping it emulsify into a smooth sauce and preventing the oil and lemon juice from separating.
Lemon juice: Fresh acidity that sharpens every flavor.

How to Make Crunchy Lentil Salad

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Crisp the lentils: Pat dry, toss with oil, salt and pepper in a large bowl, then roast on a lined sheet until crunchy.
Mix the dressing: Whisk olive oil, balsamic glaze and lemon juice with a pinch of kosher salt and pepper until glossy.
Build the base: Toss farro, cucumber, tomatoes, red onion and olives with the dressing.
Fold in finishers: Add almonds, herbs and feta gently so they stay distinct.
Top to serve: Scatter the crispy lentils over the salad and serve immediately.

Substitutions and Variations

Gluten-free swap: Use quinoa or brown rice in place of farro.
Another grain: While farro adds a nice chewiness, you can easily substitute it with other cooked grains like barley or bulgur. Use whatever grain you have on hand to make this salad even more adaptable.
Feta cheese: Substitute crumbled goat cheese.
Dairy-free option: Skip feta or use a crumbly plant-based cheese.
Olive pick: Go bold with Kalamata or mild with Castelvetrano.
Nut-free crunch: Use roasted pumpkin seeds or sunflower seeds.
Herbs: The combination of fresh mint, parsley and cilantro adds a fresh hit of flavor. If you’re missing one, simply increase the amount of the others to maintain the salad’s vibrant taste.
No glaze on hand: Use balsamic vinegar whisked with a little honey for body.
Serve on a bed of lettuce: Try a layer of kale if you enjoy kale salad or any other leaves you like.
Use dried lentils: : If you prefer to cook your own lentils, start with green or brown varieties for better crisping. Cook until tender but not mushy, then drain and pat dry thoroughly before roasting. About ⅔ cup of dried lentils will yield the same volume as a 15-ounce can, once cooked. When roasting lentils you’ve cooked yourself, be prepared to add a bit more salt. Home-cooked lentils often lack the salt found in canned varieties.

Serving Suggestions

As an appetizer: Pair an appetizer size portion of this crispy lentil salad with pita bread and tzatziki or pink beetroot hummus.
As a main dish: Make this salad heartier by adding roasted chicken, beef or another protein. You might also like some sweet potato wedges with it.

How to Store

Store: Keep the dressed base in the fridge up to 3 days. Store crispy lentils in a separate airtight container so they hold their crunch.
Freeze: I don’t recommend freezing. Fresh vegetables wilt and lentils lose their crisp texture.
Reheat: If your cooked lentils soften, re-crisp in a dry skillet over medium heat, tossing until crunchy.